Podcasts about foodborne illness

When foodborne illness becomes a life sentence, who carries the burden? In this gut-wrenching episode of Don't Eat Poop!, our hosts Matt and Francine share the devastating story of John Trahar - a once-vibrant entrepreneur now reduced to a shadow of himself after a listeria infection caused bacterial meningitis. It's not just about pathogens and paperwork; it's about people. This episode puts a very real, very human face on why preventing foodborne illness isn't optional.In this episode:

Could a past food poisoning incident be the reason your gut hasn't felt right since? In this episode of The Gut Show, we're diving into how foodborne illness connects to IBS—and what you can do to protect yourself. Have you ever traced your IBS back to a foodborne illness?   In this episode, we cover: My goal with this episode [3:10] The most known cause of IBS [3:34] How do you get foodborne illness? [7:33] Signs of foodborne illness [12:53] When will symptoms pass? [15:20] Can repeat infections make things worse? [19:29] Preventing foodborne illness [24:49] What if you're not the one making the food? [35:35] Food recalls and contamination [45:32] What if you get foodborne illness? [50:49]   Mentioned in this episode: SIBO episode What's your poop personality? MASTER Method Membership   Thank you to our partners: FODZYME is the world's first enzyme supplement specialized to target FODMAPs. When sprinkled on or mixed with high-FODMAP meals, FODZYME's novel patent-pending enzyme blend breaks down fructan, GOS and lactose before they can trigger bloating, gas and other digestive issues. With FODZYME, enjoy garlic, onion, wheat, Brussels sprouts, beans, dairy and more — worry free! Discover the power of FODZYME's digestive enzyme blend and eat the foods you love and miss. Visit fodzyme.com and save 20% off your first order with code THEGUTSHOW. One use per customer.   Gemelli Biotech offers trusted, science-backed at-home tests for conditions like SIBO, IMO, ISO, and post-infectious IBS.  Their Trio-Smart breath test measures all three key gases: hydrogen, methane, and hydrogen sulfide to detect different forms of microbial overgrowth. And for those with IBS symptoms, IBS-Smart is a simple blood test that can confirm post-infectious IBS with clinical accuracy. You simply order the test, complete it at home, send it back, and get clinically backed results in about a week that you can take to your provider!  Find out which tests are right for you at getgutanswers.com and use code ERINJUDGE25 to save $25 on your order!   Connect with Erin Judge, RD:  IG: https://www.instagram.com/erinjudge.rd TikTok: https://www.tiktok.com/@erinjudge.rd   Work with Gutivate:  https://gutivate.com/services 

HR1 4th of July Safety Tips. Spaghetti Secrets. How to Prevent Foodborne Illness. 6-25-25 by John Rush

Gugs Mhlungu chats to Dr Fundile Nyati, Resident GP and CEO of Proactive Health Solutions, about the Foot and Mouth Disease outbreak in South Africa. They discuss the risks to human health, the impact on the livestock industry, and separate fact from fiction about this highly contagious disease. 702 Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Strategies for Sticking to Therapeutic Diets: Nutritionist Leyla Muedin shares strategies for sticking to therapeutic diets. Leyla discusses the challenges and excitement of starting a new diet and offers practical advice on how to stay on plan. She covers essential preparation steps, including organizing your kitchen, planning meals, and making smart food choices. Leyla also provides tips for traveling while maintaining a therapeutic diet, highlighting the importance of planning ahead and making mindful decisions. 

Decoding the GurusGeorge Stroumboulopoulos - WikipediaDecoding Academia 32: Do Babies REALLY like good guys? - Decoding the GurusDon Schaffner

In this episode of Don't Eat Poop!, our hosts Matt and Francine are joined by Kim Carlton, the Retail Food Program Manager at the Minnesota Department of Agriculture, straight from the 2024 FDA Retail Food Seminar & IEHA Annual Education Conference.As you probably know by now, with federalism in the US, the federal government, the states, the counties, and the municipalities all have their own way of doing things when it comes to food safety. Today, Kim explains how the state of Minnesota keeps their citizens safe from foodborne illnesses.She also shares some of her best and most unbelievable stories from the time she was an environmental health inspector.In this episode:

In this episode, Dr. Jessica Steier and Dr. Sarah Scheinman are joined by Katharine Lotspeich and Valene Cauhorn from the Millennial Ag Podcast to explore the complex topic of raw milk. The scientists examine the historical context of milk and pasteurization, delving into the scientific principles behind milk safety, public health concerns, and nutritional misconceptions. They discuss the critical role of pasteurization in protecting public health, while also exploring personal experiences and perspectives on raw milk consumption, offering listeners a comprehensive overview of this controversial subject. All our sources from this episode are available at: https://www.unbiasedscipod.com/episodes/ (00:00) Intro Music (00:20) Introduction to Raw Milk and Its Controversies (03:23) Historical Context of Milk and Pasteurization (06:15) Personal Experiences with Raw Milk (09:14) The Science Behind Pasteurization (12:16) Public Health Perspectives on Milk Safety (15:18) Louis Pasteur and His Impact on Dairy (18:31) Practical Considerations of Pasteurization (24:54) The Truth About Pasteurization (27:18) Understanding the Costs of Food Processing (30:04) The Risks of Raw Milk Consumption (31:37) Navigating Raw Milk Regulations (34:40) Nutritional Myths Surrounding Milk (38:34) The Dangers of Raw Milk and Foodborne Illness (40:36) Avian Influenza and Its Impact on Dairy (45:38) Final Thoughts: The Importance of Pasteurization in Public Health Interested in advertising with us? Please reach out to advertising@airwavemedia.com, with “Unbiased Science” in the subject line. PLEASE NOTE: The discussion and information provided in this podcast are for general educational, scientific, and informational purposes only and are not intended as, and should not be treated as, medical or other professional advice for any particular individual or individuals. Every person and medical issue is different, and diagnosis and treatment requires consideration of specific facts often unique to the individual. As such, the information contained in this podcast should not be used as a substitute for consultation with and/or treatment by a doctor or other medical professional. If you are experiencing any medical issue or have any medical concern, you should consult with a doctor or other medical professional. Further, due to the inherent limitations of a podcast such as this as well as ongoing scientific developments, we do not guarantee the completeness or accuracy of the information or analysis provided in this podcast, although, of course we always endeavor to provide comprehensive information and analysis. In no event may Unbiased Science or any of the participants in this podcast be held liable to the listener or anyone else for any decision allegedly made or action allegedly taken or not taken allegedly in reliance on the discussion or information in this podcast or for any damages allegedly resulting from such reliance. The information provided herein do not represent the views of our employers. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, recorded in late December 2024, Michael and Diana talk with Dr. Darin Detweiler, a prominent food safety academic, advisor, advocate, and author. Dr. Detwiler has significantly influenced food safety policies through roles with the USDA, FDA, and others. He is a Professor at Northeastern University, an adjunct professor of food law at Michigan State University, and Founder and CEO of Detwiler Consulting Group. His career, spanning over 30 years, is highlighted in the Emmy Award-winning 2023 Netflix documentary "Poisoned: The Dirty Truth about Your Food."  In addition to traveling around the world as a keynote speaker, Dr. Detwiler's work and insights appear regularly in various publications, news outlets, and podcasts, as well as his books: “Food Safety: Past, Present, and Predictions” and “Building the Future of Food Safety Technology: Blockchain and Beyond.”  Notably, he is the recipient of the International Association for Food Protection's 2022 Control of Foodborne Illness Award as well as their 2018 Distinguished Service Award for dedicated and exceptional contributions to the reduction of risks of foodborne illness. Here, Dr. Detwiler discusses the recent spate of foodborne illness outbreaks, and he looks to the past to predict, and make recommendations for, the future. You can find more information on Dr. Detwiler here.  You can read about the documentary Poisoned: The Dirty Truth About Your Food here. Michael T. Roberts is the Executive Director of the Resnick Center for Food Law & Policy at UCLA Law. Diana Winters is the Deputy Director of the Resnick Center for Food Law & Policy at UCLA Law.     

Everything Everywhere All at Once - WikipediaCode-switching - WikipediaTIL Canadians say “Pencil Crayons” instead of “Colored Pencils” like Americans : r/todayilearnedList of North Carolina hurricanes - WikipediaFood Safety Talk 312: 37 Things Are Not Going To Happen On Thursday — Food Safety TalkAbout Kourosh | Kourosh DiniInstitute of Food Technologists (IFT) - Board Of Directors Nominations & ApplicationsHome - IAFNSInternational Food Information Councilflood.nc - North Carolina's Flood Information Center220/221 Volts Whatever it takes? - YouTubeGoogle News - Search, Asheville NCThey came to Asheville looking for a ‘climate haven.' Then came Hurricane Helene : NPRLive updates: Hurricane Milton's storms arrive in Florida | CNNHurricanes: Preparedness and Recovery | NC State ExtensionNicki Minaj - WikipediaViolent FemmesViolent Femmes - Blister in the Sun - YouTubeM. Ward - WikipediaM. WardShe & Him - Official SiteZooey Deschanel - WikipediaRoderick on the Line - Merlin MannSaxapahaw, NCSmall Entity Compliance Guide: Juice HACCP | FDAWhat You Need to Know About Juice Safety | FDAADFO Apple Cider Processing GuidelinesHealth departments warn consumers about apple cider safety this fall | Food Safety NewsTrust in Government Assurance of Food Safety Hits Record LowWilliam K. Hallman, Ph.D. – Department of Human EcologyFoodborne Illness Acquired in the United States—Major Pathogens - PMCHealthy People 2030 Framework - Healthy People 2030 | health.govPrevention of Foodborne Illness and Medical Product Adverse Events: A Healthy People 2020 Progress ReviewReduce infections caused by Listeria — Data - Healthy People 2030 | health.govReduce infections caused by Salmonella — Data - Healthy People 2030 | health.govReduce infections caused by Campylobacter — Data - Healthy People 2030 | health.govReduce infections caused by Shiga toxin-producing E. coli — Data - Healthy People 2030 | health.govAssociations between governor political affiliation and COVID-19 cases, deaths, and testing in the United States - PMC

A suspected foodborne illness outbreak has struck Tamaho Primary School in Katlehong, Gauteng, affecting 110 learners who consumed samp. 98 learners have been discharged, while 12 remain under medical care. Since February 2024, there have been 207 reported cases, resulting in 10 tragic deaths, mostly in Ekurhuleni, Johannesburg, Tshwane, and Sedibeng districts. In response to the growing crisis, the Gauteng Provincial Government convened an emergency Executive Council meeting yesterday to address the issue. Elvis Presslin spoke to Sizwe Pamla, Spokesperson for Gauteng Premier Panyaza Lesufi, to provide insight into the meeting's discussions and the government's plan to tackle this pressing concern

The No. 1 issue behind the spread of foodborne illnesses is food handling and handwashing practices, making up 89% of outbreaks, PathSpot CEO and cofounder Christine Schindler tells Bloomberg Intelligence. In this episode of the Choppin' It Up podcast, Schindler sits down with BI's senior restaurant and foodservice analyst Michael Halen to discuss what restaurant chains can do to protect their employees and customers. She also comments on the importance of tracking food temperatures throughout the supply chain and monitoring expiration dates, as well as the impact of food-safety issues on brands like McDonald's.See omnystudio.com/listener for privacy information.

Did you know there are probably millions of cases of foodborne illness every year in the U.S.? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her conversation with Don Schaffner, PhD, food microbiologist, Distinguished professor, and Extension Specialist at Rutgers University. Schaffner discusses Covid -19 and food's unlikely route of Covid exposure, handwashing specifics (time and water temp.), and specific foods he avoids and why.  (part 2 of 2)Related Websites: https://www.riskyornot.co/ - Eating expired baby carrots: https://www.riskyornot.co/episodes/625-eating-expired-baby-carrots http://foodsafetytalk.com/

Matthew Moore is an Associate Professor at the University of Massachusetts, Department of Food Science who is recognized for his groundbreaking research on foodborne pathogens. In this episode, we'll tackle the risks of influenza H5N1 jumping to mammals and debunk misconceptions about foodborne illnesses, especially noroviruses. We'll also explore cutting-edge virus detection methods using magnetic liquids and nanopore technology, and discuss the impact of climate change on virus transmission. In this episode, you'll hear about:Viral vs. bacterial foodborne illnessesHow do noroviruses survive the journey through your body?The impact of climate change on foodborne viruses and mycotoxinsCutting-edge work in virus detection and concentrationWhy policy matters when it comes to controlling outbreaks… and why it's not just cruise ships affected by norovirusesJump to:(05:56) Viruses must withstand harsh conditions to infect.(08:14) Key Nnorovirus research: viral entry, replication, and ongoing breakthroughs.(12:56) Using bacteria to capture viruses cost-effectively.(14:04) Engineering E. Coli for norovirus detection and collaboration.(17:08) Fingerprint norovirus to identify outbreaks accurately.(23:50) Researching virus resistance to disinfectants and application.(25:20) Students advancing magnetic liquids for virus detection.(29:05) How climate change and mycotoxins affect food safety.(33:01) Current H5N1 risk to humans remains low.(36:00) The guest's favorite artist and song(38:34) Featured artist and song(39:13) This episode's MantraFeatured Artist and Song:Falling Flying by GRiZLinks mentioned in this episode:University of Massachusetts, Department of Food ScienceDr Matthew Moore's current researchOutstanding Young Scientist Award in honor of Samuel Cate PrescottCalculating Infinity by The Dillinger Escape Plan, music was chosen by Matthew MooreConnect with the showAQUALABZachary Cartwright, PhD

Can you imagine a team of detectives tirelessly working around the clock to solve mysteries that affect public health?  On today's podcast we're shedding light on foodborne illness investigations in a guest podcast episode from Inspect and Protect, the Canadian Food Inspection Agency's podcast with hosts Michelle Strong and Greg Rogers. Today's expert panel of guests includes Tanis Kershaw and Courtney Smith from the Public Health Agency of Canada's Outbreak Management Division, Fred Jamieson, the Food Safety Recall Specialist in the Food Safety Investigation Recall Unit, and Angela Catford, Section Head of Health Risk Assessment at Health Canada. From identifying outbreaks to tracing contaminated foods, their work is essential in safeguarding our health. Stay with us as we explore how these experts collaborate during outbreaks, from initial detection to risk assessment and more. Guest Episode  Inspect and Protect is the official podcast of the Canadian Food Inspection Agency with a focus on sharing stories about safe food, healthy animals and disease and pest-free plants. Bios:Greg Rogers Greg Rogers is the Communications Manager for the four Atlantic provinces at the Canadian Food Inspection Agency. He also co-hosts “Inspect and Protect”, the CFIA's official podcast all about food safety, plant and animal health. He is based in Moncton, New Brunswick. Michelle Strong Michelle Strong is Senior Communications Advisor for Animal Health Programs for the Canadian Food Inspection Agency. She is also co-host for “Inspect and Protect”, the CFIA's official podcast all about food safety, plant and animal health. She lives in Ottawa, Ontario. Tanis Kershaw  Tanis Kershaw is an acting manager with the Outbreak Management Division at the Public Health Agency of Canada. Experienced Epidemiologist with a demonstrated history of working in local, provincial, federal and international levels of public health over the past 17 years. Skilled in outbreak detection and investigation, surveillance, data analysis and research. Courtney Smith Courtney Smith is a senior epidemiologist and works alongside the Outbreak Management Division at the Public Health Agency of Canada.  Fred Jamieson Fred Jamison is the Food Safety Recall Specialist with the Office of Food Safety Recall in the Food Safety Investigation Recall Unit.  Angela Catford Angela Catford is the Section Head of the Health Risk Assessment Section at Health Canada. Resources Subscribe to food recalls and alerts Find out where to report a food complaint or concern How we decide to recall a food product Investigating outbreaks of foodborne illnessConnect with us: Website, Facebook, Twitter, Instagram, Youtube , emailSign up for our newsletter

[music] From Washington State University Extension, this is Food Safety in a Minute. Did you know wastewater may provide early warning signs of foodborne disease? The National Wastewater Surveillance System was established in 2020 to monitor Covid. In a recently reported study led by Ed Dudley at Pennsylvania State University, disease-causing Salmonella was identified in wastewater and patients. According to the Centers for Disease Control and Prevention, Salmonella makes more than a million Americans sick each year leading to 26,000 hospitalizations. Though required, health care providers often do not report this foodborne illness making it difficult for public health authorities to identify community outbreaks. Using genome sequencing, researchers believe monitoring wastewater for pathogens could provide early warning for outbreaks, allow for quick tracebacks and food recalls, reducing foodborne illness. Thanks for listening. [music] Resources: Mulhollem, Jeff. Wastewater Monitoring Can Detect Foodborne Illness, Researchers Find (9/19/24). Research - Pennsylvania State University, Pennsylvania State University News. https://www.psu.edu/news/research/story/wastewater-monitoring-can-detect-foodborne-illness-researchers-find?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 9/24/24.

Clark County Public Health is warning the community about the dangers posed by unpermitted food carts operating outside the RV Inn Style Resorts Amphitheater. These makeshift carts, selling hot dogs after concerts, lack essential food safety measures, such as proper refrigeration and handwashing facilities, increasing the risk of foodborne illnesses like salmonella and E. coli. Public Health urges residents to only purchase food from permitted vendors, who undergo regular safety inspections. Find out more at https://www.clarkcountytoday.com/news/unsafe-food-practices-at-unpermitted-food-carts-are-increasing-risk-for-foodborne-illness/ on www.ClarkCountyToday.com. #FoodSafety #ClarkCountyWa #PublicHealth #LocalNews #Ridgefield

Washington, DC, September 19, 2024 — On this podcast episode, the National Association of County and City Health Officials' (NACCHO) Director of Government Affairs, Victoria Van de Vate, and Lauren Mastroberardino, Government Affairs Senior Specialist, provide an outlook for federal funding this fall, as the deadline approaches. They also discuss the House Ways and Means Health Subcommittee hearing titled, “Investing in a Healthier America: Chronic Disease Prevention and Treatment. For more updates and to subscribe to the weekly newsletter, visit: www.naccho.org/advocacy.   Later in the program (7:08), Nicholas Adams, Senior Program Analyst on NACCHO's Food Safety Team, is joined by Amanda Anderson, Consumer Health and Food Safety Manager at the Pima County Health Department in Arizona — and a member of the 2024 Cohort of NACCHO's Food Safety Mentorship Program under the NEHA-FDA Retail Flexible Funding Model Grant Program. In this pilot episode of a five-part Food Safety series, Anderson shares how Pima County's processes for monitoring and responding to foodborne illness outbreaks has significantly improved due to their work on Standard 5 of the FDA's Voluntary National Retail Food Regulatory Program Standards and with the Council to Improve Foodborne Illness Outbreak Response. The discussion is focused around improving and utilizing a data-driven foodborne illness tracking program that has made major impacts in Pima County's efforts to respond to outbreaks.   ###   About NACCHO The National Association of County and City Health Officials (NACCHO) represents the over 3,300 local governmental health departments across the country. These city, county, metropolitan, district, and tribal departments work every day to protect and promote health and well-being for all people in their communities. For more information, visit www.naccho.org.

Rachel Jervis, Foodborne, Enteric, Waterborne, and Wastewater Diseases Program Manager with the Colorado Department of Public Health and Environment, discusses a recent CDC report on foodborne illnesses; Paolo Del Vecchio, Director of SAMHSA's Office of Recovery, outlines the upcoming observances of National Recovery Month; ASTHO welcomes new member Naomi Adeline-Biggs, who was recently appointed as the new Public Health Director for the Oregon Health Authority; and several ASTHO members were quoted in a recent Route Fifty article focused on ASTHO's recent respiratory virus season deskside briefing. CDC Report: Reported Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food SAMHSA Web Page: National Recovery Month 2024 ASTHO Web Page: Naomi Adeline-Biggs Route Fifty News Article: How states can tackle vaccine hesitancy with data  

Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]

Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]

Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]

Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]

Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]

Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]

Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]

Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]

Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]

Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]

Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]

Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]

Lisa attended Michigan State University, where she completed her undergraduate studies and later earned a Master's degree in Food Safety. Her academic focus laid a solid foundation for her career in the industry. At Ecolab, she is known for her data-driven approach to improving food safety practices and has extensive experience across various prominent food and beverage companies, highlighting her expertise in the field. Her role ensures that Ecolab remains a leader in providing innovative solutions for food safety, supporting restaurants, hotels, and other food service establishments in maintaining high standards of cleanliness and hygiene. Lisa's career is defined by her dedication to enhancing food safety and public health.Key Takeaways:Ecolab is described as a gold standard in the hospitality and food service industry, particularly for their behind-the-scenes contributions, including water safety, hygiene, infection prevention, and overall food safety.Lisa elaborates on Ecolab's efforts to build trust in the industry by ensuring that their products are easy to use, efficient, and meet regulatory standards globally.Lisa emphasizes Ecolab's significant role in the restaurant industry, focusing on innovation, data-driven insights, and comprehensive solutions to enhance food safety and operational efficiency.Ecolab's comprehensive approach to enhancing food safety in the restaurant industry includes advanced technology, robust training programs, and a strong focus on building a culture of safety.EcoSure, a notable program offered by Ecolab, includes assessment tools to evaluate food safety culture within organizations. This program helps businesses understand how associates, team members, or partners view food safety and how the organization is addressing it. The EcoSure program involves using data to make plans for improvement and build a strong food safety culture within the organization.Lisa shares statistics on foodborne illnesses, highlighting the importance of stringent food safety practices.Talking Back: The hosts express their admiration for Ecolab's innovative products and services, highlighting the company's significant impact on the restaurant industry's safety and efficiency.Enjoy engaging segments like “What's Hot and Not,” where the latest industry trends are discussed, “Branded Quick Fire,” which provides rapid-fire insights into key topics, and “Trivia Tuesday,” a fun and informative game that tests your insight on guests.

Show Notes https://www.rushtoreason.com/show-notes/07-10-2024/

Host:  Mindy McCulley, MS Extension Specialist for Instructional Support, University of Kentucky   Guest: LaToya Drake, MS Extension Specialist for Food Access and Equity, Kentucky Nutrition Education Program Season 6, Episode 46 In this episode, LaToya Drake discusses the often-overlooked issue of foodborne illness, commonly known as food poisonin, through vivid personal story about her experience with severe food poisoning during a trip to Portland, Oregon, and the importance of food safety. The conversation covers the typical symptoms of foodborne illnesses and preventive measures such as proper handwashing, avoiding cross-contamination, and storing foods at safe temperatures. With over 250 identified foodborne illnesses caused by various pathogens and toxins, this episode emphasizes the critical steps we can take to protect ourselves and our loved ones. Tune in to learn valuable tips on preventing foodborne illness and ensuring food safety during your next meal or gathering. Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension           Website           Facebook           Instagram           FCS Learning Channel Visit the Kentucky Nutrition Education Program at: Plan Eat Move

Last year, the American fast-food industry experienced significant transformations. Several chains expanded their market reach and others innovated to adapt to evolving consumer preferences. In this episode of the Xtalks Food Podcast, Sydney talks about the top 10 restaurant chains in America, ranked by their 2023 revenue. She not only highlights their financial achievements but also their influence on employment and their broad range of offerings. The top three highest-earning fast-food chains in 2023 include Starbucks, McDonald's and Chick-fil-A. Other chains that made the list include Chipotle Mexican Grill, Domino's Taco Bell and Wendy's, among others. The top 10 restaurant chains excel in generating revenue and play a crucial role in shaping dining experiences across America. The team is surprised to learn that Starbucks was the highest-earning restaurant chain on the list and wonders how much third-party delivery apps impacted each company's revenues.  Also in this episode, Sydney talks about a new rule implemented by the US Department of Agriculture (USDA) that mandates lower Salmonella levels in frozen breaded and stuffed chicken products. Starting in 2025, poultry producers will be required to decrease Salmonella to very low levels in targeted chicken products. Despite explicit cooking instructions on labels, the persistence of Salmonella-related illnesses underscores the necessity for strict regulations. The Centers for Disease Control and Prevention (CDC) estimates that Salmonella is the leading cause of foodborne illnesses, with chicken being a significant contributor. Approximately one in every 25 chicken packages at grocery stores is contaminated with Salmonella. This targeted regulation paves the way for broader Salmonella control measures, now under consideration by federal authorities. The team applauds the USDA for considering Salmonella an adulterant and wonders whether this rule will reduce foodborne-illness outbreaks. Read the full article here: Top 10 Restaurant Chains in America by 2023 Revenue:https://xtalks.com/top-10-restaurant-chains-in-america-by-2023-revenue-3824/ How Common Is Salmonella in Chicken? New USDA Regulations Target Frozen Products: https://xtalks.com/how-common-is-salmonella-in-chicken-new-usda-regulations-target-frozen-products-3812/ For more food and beverage industry content, visit the Xtalks Vitals homepage. https://xtalks.com/vitals/  Follow Us on Social Media Twitter: https://twitter.com/XtalksFood Instagram: https://www.instagram.com/xtalks/ Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Did you know that Salmonella is one of the leading causes of foodborne illness in the U.S.? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Richard Raymond, M.D., former Undersecretary for Food Safety at the U.S. Dept. of Agriculture. Raymond discusses Salmonella, it's prevalence in the food supply, ways to reduce risk, and potentially high-risk foods that he personally avoids.  (Part 2 of 2)  Related website:  https://www.cdc.gov/foodsafety/communication/salmonella-food.html 

Myths I'm Busting: 1. Meat is unhealthy 2. Meat will give you a foodborne illness 3. Meat is less sustainable 4. Eating meat is cruel Problems I'm Helping you With: 1. Texture 2. You don't know how to cook it 3. You don't like handling raw meat 4. Meat gives you the ick Links Mentioned: - Protein Absorption: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723444/ - Nutrition Info in Meat/ Cancer & Meat: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7015455/ - Zinc: https://www.healthline.com/nutrition/best-foods-high-in-zinc#TOC_TITLE_HDR_3 - Foodborne Illness: https://www.verywellhealth.com/foodborne-illness-data-8285944 - Sustainability: https://climate.mit.edu/ask-mit/why-have-i-heard-eating-meat-bad-climate https://asmith.ucdavis.edu/news/beef-not-bad-climate-you-think Vegan Episode: https://open.spotify.com/episode/3IkY1rUeFROZoNxs6Uv7L6?si=ca6329c900a04de3 Protein 101 Episode: https://open.spotify.com/episode/03p7suiFvePhgd3W5bW1jP?si=zBJ-NZ-ORhuhQ-NQSxBa4Q Cow/ Sustainability Episode: https://open.spotify.com/episode/6l4BMVwwMjYjMh4mGTvbZI?si=l2PlSjW9QNiEXGQ-Bo5ouQ To Taste Episode: https://open.spotify.com/episode/3vCErW0Q105SD6CCptLI5W?si=kvfGe6OkQKeVMpZSQToGNw   Hi! I'm Illa (MS, RDN) and I am a Registered Dietitian who provides weight loss coaching for millennials. There are so many health companies and fad diets out there that want to convince you to buy their products, but I'm here to show you that you don't need any products to lose weight! It just takes a little behavior change and food tracking. The Millennial Nutritionist is a private practice dedicated to helping people lose weight and build better health habits to support their busy lifestyles. We offer a 3-month Lifestyle Reset Program and a monthly Millennial Living Membership to support you with your goals! Learn more about our programs at https://themillennialnutritionist.com/services.     Whatever your goal weight is, our 3-month Lifestyle Reset Program can help you build the habits to reach it! Click here to learn more about this 1:1 program with one of our registered dietitians. Join our Millennial Living Membership for healthy recipes, grocery lists, monthly challenges, and more!  Connect with us!: Instagram TikTok Website --- Support this podcast: https://podcasters.spotify.com/pod/show/themillennialnutritionist/support

The federal government is looking into three salmonella outbreaks that have made several Minnesotans and many other people across the country sick. Three people in the state died and more than 20 became ill after eating tainted cantaloupe late last year. Just last week a brand of charcuterie meats was recalled after two dozen people got sick, including in Minnesota. And back in November there was an outbreak in dog food, affecting pet owners who touched the food or their dog's saliva. The Centers for Disease Control and Prevention report that cases of foodborne illness declined during the early stages of the COVID-19 pandemic. But by 2022, the latest year for which data is available, they had increased to levels seen before the pandemic. Lisa Robinson, Vice President of Global Food Safety and Public Health at Minnesota-based EcoLab, is well-versed in health and safety issues in the complicated system that churns out much of our food. She joined MPR News host Cathy Wurzer to explain.

In this episode of Don't Eat Poop!, our hosts Matt and Francine dive into the often untold stories of food safety with their guest, Dr. Darin Detwiler. Dr. Detwiler shares his personal journey and the impact of seeing his family's story portrayed on screen on the Netflix documentary, “Poisoned: The Dirty Truth About Your Food.”They discuss the challenges in the last mile of the food supply chain, food safety training, and the power of external auditors in ensuring compliance. From moldy vents to temperature discrepancies, they uncover the real-world consequences of food safety negligence.They also explore the role of education, including the need to involve STEM teachers in the food safety industry to help educate and inspire future generations. Don't miss this eye-opening conversation about the realities of food safety and the significance of capturing these silent stories.In this episode:

Despite technological advancements in food safety in recent years, 2023 has been marked by some alarming food safety scandals globally, impacting public health and trust in the food industry. In this episode of the Xtalks Food Podcast, Sydney talks about the worst food safety scandals of 2023 and sheds light on the causes and consequences of these outbreaks and recalls. These scandals include a persistent Salmonella outbreak from poultry in the US; Listeria from frozen vegetables in Europe; an E. Coli outbreak linked to a Canadian daycare; pesticide residues in fruits and vegetables in India; and undeclared allergens in snacks in the UK, among others. These food safety scandals underline the critical importance of stringent food safety measures and regulations. The team discuss all the stages along the food supply chain that food safety could be weakened, from harvesting to preparation. Also in this episode, Sydney talks about Postum, a beverage that originated as a caffeine-free coffee alternative. Invented in 1895 by Post Cereal Company founder C.W. Post, it was conceived as a healthier alternative to coffee. Post, who had a personal aversion to caffeine due to health reasons, sought to create a beverage that mimicked coffee's richness without its potentially adverse effects. The original recipe comprised primarily of roasted wheat bran, wheat and molasses. This blend, when brewed, yields a warm, comforting beverage with an earthy taste reminiscent of coffee but with its own unique flavor profile. In recent years, there has been a resurgence in interest in Postum, partly driven by a broader trend towards healthier, more natural food and drink options. Although the team had never heard of Postum, they would be curious to try it and discuss how it differs from other coffee alternatives and coffee itself. Read the full article here:Worst Food Safety Scandals of 2023Postum: A Time-Honored Coffee AlternativeFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social MediaTwitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

In recent times, fried rice syndrome has become a trending concern, especially after a TikTok video highlighted a tragic incident from 2008 involving a 20-year-old student. In this episode of the Xtalks Food Podcast, Sydney talks about fried rice syndrome, which refers to food poisoning caused by a bacterium called Bacillus cereus. It poses a significant threat when introduced to specific foods that are not adequately stored post-cooking. Such foods commonly include starchy items like rice and pasta, but even cooked vegetables and meats can be vulnerable. One distinct characteristic of B. cereus is its ability to produce spores — cells exceptionally resistant to heat. Therefore, while reheating might eliminate other bacteria, it might not be effective against B. cereus in food. When these spores find the right conditions, they can grow and produce the toxins responsible for fried rice syndrome. The team highlights the importance of properly storing and reheating leftovers and notes that meat isn't the only food susceptible to foodborne illness.Also in this episode, Sydney talks about why the US Food and Drug Administration (FDA) is set to remove brominated vegetable oil from its list of approved food additives. The move comes after the FDA National Center for Toxicological Research, the Center for Food Safety and Applied Nutrition and Toxicologic Pathology Associates in the US uncovered new evidence pointing to brominated vegetable oil's potential harm. Originally sanctioned for use in measured doses, brominated vegetable oil has been used to keep citrus flavors from separating in some beverages. The reassessment of brominated vegetable oil's place in the food industry aligns with the FDA's obligation to base regulatory actions on scientific findings and risk assessments. A recent study connects brominated vegetable oil intake to heightened concentrations of bromine within bodily tissues, with a notable focus on thyroid health implications. The team posits this ban will be easier to implement since brominated vegetable oil has been largely phased out.Read the full article here:Fried Rice Syndrome: A Disturbing Reminder About the Dangers of Bacillus CereusBrominated Vegetable Oil Concerns Prompt FDA to Propose BanFor more food and beverage industry content, visit the Xtalks Vitals homepageFollow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

There Are No FakesGreat Places to Visit at Rutgers | Rutgers UniversityNorth Carolina State University Memorial Belltower - WikipediaKen Kesey - WikiquoteNeil Young's Ditch TrilogyFLOOD - Tired Eyes: An Appreciation of Neil Young's Ditch TrilogyShovels & Rope(1) Bob Marley - Roots, Rock, Reggae - YouTubeSaxapahaw, NCHoundmouthSun RoomTRAVIS SCOTTLOVETT OR LEAVE IT | Asheville, NC's Official Travel Site(19) Ziggy_Sobotka on X: “19 years ado today, #TheWire Season 3 Ep4: “Hamsterdam” premiered on HBO (10/10/04) “Look, we grind and y'all try to stop it. That's how we do. Why you got to go and fuck with the program?” -Fruit https://t.co/fsXsgUMKes” / X(19) Ziggy_Sobotka on X: “Hamsterdam made it on to Google Earth as a pharmacy. It has fourteen 5 star reviews. https://t.co/oMweOOpOnf” / XFood Safety Talk 53: Raw Milk Hamsterdam — Food Safety TalkJury Duty (TV Series 2023– ) - IMDb516. Horchata — Risky or Not?Frontiers | Whole genome sequence analysis of Aeromonas spp. isolated from ready-to-eat seafood: antimicrobial resistance and virulence factorsSafety of sushi questioned by researcherTriortho cresyl phosphate “Ginger Jake” disaster—United States,1930s - ScienceDirectGinger Jake and the blues: a tragic song of poisoning - PubMedjake leg blues lyrics - Google SearchJake Leg: An Affliction and the Blues It Inspired : NPRAppearance: Food Safety Talk 254 — Liss is MoreThe Trick is Not Minding That It Hurts - Lee LeFever dot com(1) Lawrence of Arabia Trick is not minding that it hurts - YouTubeThe Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life: Manson, Mark: 9780062457714: Amazon.com: BooksTextExpander: #1 Text Replacement & Keyboard Shortcut AppSharpen the Saw: Exploring Covey's Final Habit | Art of ManlinessWake County Ensures Food Safety Takes Center Stage at NC State Fair | Wake County GovernmentRisk Factors for Foodborne Illness in Temporary Eating Establishments in North Carolina - International Association for Food ProtectionTara in a Smoothie cause of Liver Disfunction | Marler Bloghttps://www.marlerblog.com/files/2023/10/A-food-product-as-a-potential-serious-cause-of-liver-injury.pdfResearchers estimate the cost of foodborne infections in two African nations | Food Safety NewsFrontiers | Economic costs related to foodborne disease in Burkina Faso and Ethiopia in 2017Attribution of country level foodborne disease to food group and food types in three African countries: Conclusions from a structured expert judgment study - PMCDr Lucia Anelich – ICMSF | International Commission on Microbiological Specifications for Foods

As he holidays approach, are you taking the right steps to ensure you or your loved ones don't contract a foodborne illness? Henry Mayo Primary Care Physician Anirudh Rai, MD, discusses how to avoid foodborne illnesses and maintain good health during the holidays.

Barbara Masters, D.V.M., is the Vice President of Regulatory Policy, Food, and Agriculture at Tyson Foods Inc., where she provides regulatory vision and support to the enterprise and gives oversight to the Office of Animal Welfare. She also serves on the Board of Directors for the Partnership for Food Safety Education, the Center for Foodborne Illness, and the Steering Committee of the Global Food Safety Initiative (GFSI). Previously, Dr. Masters spent nine years as a Senior Policy Advisor at Olsson Frank Weeda, where she worked closely with the meat and poultry industry to ensure regulatory compliance. She also served as Administrator of the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS), where she established a solid infrastructure of science-based policies and data analysis to reduce foodborne illness and product recalls. Dr. Masters holds a Doctorate of Veterinary Medicine from Mississippi State University and a Food Animal Internship from Kansas State University. In this episode of Food Safety Matters, we speak with Dr. Masters [21:42] about: The meaning behind “Never let a good crisis go to waste”—a lesson learned through significant foodborne illness and animal disease outbreaks she experienced during her career—as it relates to Dr. Masters' approach to food safety policy What it was like to be part of USDA-FSIS' efforts to develop landmark regulations and guidelines, such as for HACCP or SSOPs, from the administrative process to training and implementation Dr. Masters' work at Tyson with the Office of Animal Welfare to monitor regulatory developments and establish steps for implementation How the GFSI Steering Committee works with small food businesses with limited resources to help them achieve GFSI certification The “mutual vision” GFSI shares with industry for a future where certification bodies can work more closely with regulators to help improve audits The critical importance of “doing the right thing every time”—a saying borrowed from the late Dr. David Theno, co-recipient of Food Safety Magazine's 2010 Distinguished Service Award alongside Dr. Masters—as a leader in food safety. News and Resources FDA Updates Guidance to Address Food Manufacturers Circumventing Allergen Cross-Contact Requirements for Sesame [2:06]FDA Responds to CFP Recommendations for Food Code, Retail Program Standards [8:45]USDA Begins Sampling for Drug Residues in Cattle Claimed to be "Raised Without Antibiotics" [10:59]FDA Updates on Prevention Strategy for Cronobacter Contamination of Infant Formula [15:03]Experimental Rapid Tool Can Accurately Detect Bacteria Levels in Food Before it Leaves Production Facility [17:22] [October 19 WEBINAR] Beat the Recall: Effective Allergen Control in Food Manufacturing Sponsored by:Cintas We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Sick workers contribute to 40% of foodborne illness outbreaks at restaurants and food chains in the U.S., according to new data from the CDC, and some experts say corporate policies around employee health need to change. 30 years since E. coli came into the public consciousness, have things improved? Plus, Moscow is the target of a major drone attack. Guests: Axios' Dave Lawler, and Northeastern University's Dr. Darin Detwiler. Credits: Axios Today is produced by Niala Boodhoo, Alexandra Botti, Fonda Mwangi, Lydia McMullen-Laird and Alex Sugiura. Music is composed by Evan Viola. You can reach us at podcasts@axios.com. You can text questions, comments and story ideas to Niala as a text or voice memo to 202-918-4893. Go deeper: Sick workers tied to 40% of restaurant food poisoning outbreaks, CDC says CDC report Moscow targeted in major drone attack Learn more about your ad choices. Visit megaphone.fm/adchoices

All it takes is one bad batch of inventory to cause a foodborne illness outbreak in a restaurant, which can be a costly risk for owners. The fallout can include lost inventory, a drop in sales, and long-term reputational damage. Unfortunately, many restaurants don't carry foodborne illness insurance, which can cover the financial and reputational fallout of an outbreak. Today, Scott and Amanda are joined by Jon O'Malley an Associate Broker with CRC Group's Minneapolis office where he specializes in Product Recall exposures, as well as Chris Martin also a Casualty Broker with our Minneapolis office specializing in Product Recall. They're going to dive into why Food Borne Illness coverage is a smart buy for restaurants. Featuring:Jon O'Malley -  Associate Broker, CRC MinneapolisChris Martin - Casualty Broker, CRC Minneapolis Visit REDYIndex.com for critical pricing analysis and a snapshot of the marketplace. Do you want to take your career to the next level? Join #TeamCRC to get access to best-in-class tools, data, exclusive programs, and more! Send your resume to resumes@crcgroup.com today!

AABP Executive Director Dr. Fred Gingrich is joined by Dr. Megin Nichols, a veterinarian who works in for the Centers for Disease Control Epidemic Intelligence Service. Nichols discusses the recent publication that evaluated outbreaks associated with consumption of unpasteurized milk and compared these outbreaks to state laws regarding the consumption of unpasteurized milk over a period from 1998 to 2018. There are 27 states that allow some form of raw milk sales and 78% of the outbreaks investigated occurred in those states. Allowing retail sale of unpasteurized milk presented an even bigger risk for foodborne illness.  Only 1-2% of U.S. adults consume unpasteurized milk on a weekly basis, but 70% of adults consume pasteurized dairy products. Nichols discusses that 202 outbreaks and 2,645 illnesses were linked to unpasteurized milk with 228 hospitalizations and 3 deaths. There were 9 outbreaks associated with pasteurized dairy products during the same time period. We discuss the role of veterinarians in ensuring food safety and communicating to consumers the risks associated with raw dairy products and the increased risk to demographic populations of the elderly and young.Foodborne illness outbreaks linked to unpasteurized milk and relationship to changes in state laws - United States, 1998-2018. Koski L, Kisselburgh H, Landsman L, Hulkower R, Howard-Williams M, Salah Z, Kim S, Bruce BB, Bazaco MC, Batz MB, Parker CC, Leonard CL, Datta AR, Williams EN, Stapleton GS, Penn M, Whitham HK, Nichols M.Epidemiol Infect. 2022 Oct 25https://doi.org/10.1017/S0950268822001649 CDC Resources on Raw Milk

The development of a systematic approach to food safety didn't happen until the 20th century. And its tied directly to NASA trying to make sure astronauts didn't get food poisoning in space. Research: Cronk, Theodore C. “The Historic Evolution of HACCP: Better Questions, Safer Foods.” Food and Drug Law Journal , 1994, Vol. 49, No. 3 (1994). Via JSTOR. https://www.jstor.org/stable/26659230 DiCicco, Mike. “How the Moon Landing Led to Safer Food for Everyone.” NASA Spinoff. 11/23/2020. https://spinoff.nasa.gov/moon-landing-food-safety Food and Agriculture Organization of the United Nations and World Health Organization. “Understanding Codex.” Rome. 2018. https://www.fao.org/3/CA1176EN/ca1176en.pdf Fortin, Neal D. “The Hang-Up With HACCP: The Resistance to Translating Science Into Food Safety Law.” Food and Drug Law Journal , 2003, Vol. 58, No. 4 (2003). https://www.jstor.org/stable/26660309 Hulebak,, Karen L. and Wayne Schlosser. “HACCP History and Conceptual Overview.” U.S. Department of Agriculture Institute of Medicine (US) and National Research Council (US) Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food. Scientific Criteria to Ensure Safe Food. Washington (DC): National Academies Press (US); 2003. 1, Historical Perspective on the Use of Food Safety Criteria and Performance Standards. Available from: https://www.ncbi.nlm.nih.gov/books/NBK221553/ Johnson, Renee. “The Federal Food Safety System: A Primer.” Congressional Research Service. December 16, 2016. https://sgp.fas.org/crs/misc/RS22600.pdf Myhrvold, Nathan et al. “The Complex Origins of Food Safety Rules--Yes, You Are Overcooking Your Food.” Scientific American. 3/13/2011. https://www.scientificamerican.com/article/complex-origins-food-safety-rules/ “A Dividend in Food Safety.” January 1, 1991. https://ntrs.nasa.gov/citations/20020086314 Ross-Nazzal, Jennifer. “'From Farm to Fork': How Space Food Standards Impacted the Food Industry and Changed Food Safety Standards.” From Societal Impact of Spaceflight. Government Printing Office, 2007. https://history.nasa.gov/sp4801-chapter12.pdf Safe Food Alliance. “The History of HACCP.” https://safefoodalliance.com/haccp/the-history-of-haccp/ Weinroth MD, Belk AD, Belk KE. History, development, and current status of food safety systems worldwide. Animal Frontiers. 2018 Aug 30;8(4):9-15. doi: 10.1093/af/vfy016. PMID: 32002225; PMCID: PMC6951898. See omnystudio.com/listener for privacy information.